Grilled Sweet Potatoes with Lavender Balsamic Vinegar
2 medium, unpeeled sweet potatoes
2 tablespoons Herbes De Provence Extra Virgin Olive Oil
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
- 4 tablespoons Lavender Balsamic Vinegar
Place the sweet potatoes in a large pot of water. Boil the potatoes until they are just cooked through, about 20 minutes. Transfer the potatoes to a cutting board and let rest until they are cool enough to handle.
Preheat the grill to HIGH heat. Lightly grease the grill.
When the potatoes are cool enough to handle, slice them into ¼-inch rounds. Brush the round with herbes de provence extra virgin olive oil and season with salt and pepper.
Place the sweet potatoes on the grill and cook about 2 ½ minutes per side, until they have browned grill marks.
Transfer the grilled potatoes to a serving platter and drizzle with the lavender balsamic vinegar.